Our son loved butterscotch pudding. We made thsi tonight because we were having quiche. We needed 4 egg yolk for the pudding, so I threw the egg white in the quiche.
Butter scotch pudding:
3 cups of oatmilk
1 1/3 cup brown sugar
1 tablespoon of vanilla
4 tablespoons of butter
2 tablespoons of cornstarch
4 egg yolks
In a sauce pan, add 1 1/3 cups of brown sugar, the vanilla, and butter. This will will melt down into a sticky sauce. Add the milk, cornstarch, and egg yolks. Whisk until to smooth over medium heat. Bring it to just about a boil. It will start to thicken in 6-8 mintues. Serve into ramkins or little bowls. Serve warm or chill for 2 hours
Vegan Whipped topping.
8 ounces of aquafaba(chickepea brine from canned chickpeas)
In a chilled bowl, chilled aquafaba, and chilled beater. Add 1/4 cup sugar, vanilla to taste.
Whip until stiff peaks form.
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